The 2011 Kosher Turkey Talk Online Hotline is Open…
We’re Talking Kosher Turkey
http://www.koshereye.com
Some Just Talk Turkey, But More and More Consumers Talk Kosher Turkey
Join the conversation for the second consecutive year. Kosher consumers once again have a Thanksgiving resource especially for them! Through November 24th, the popular website www.koshereye.com, will provide advice, tips, assistance and recipes to help Americans prepare a spectacular and kosher Thanksgiving meal for their families.
The KosherEye 2011 Thanksgiving kosher Turkey Talk hotline features the renowned author, Chef Laura Frankel and Chef Avram Wise of New York’s CKCA culinary school. There will be storage and leftover tips from Rubbermaid and 10 FREE turkeys from David Elliot kosher Poultry., hints and recipes from Allens Canning and more. KosherEye.com kosher turkey talk experts will be available to answer online turkey talk preparation, menu, cooking and storage questions.
Roasting a kosher turkey with kosher trimmings is somewhat different than a non-kosher preparation. A kosher bird is already pre-soaked and salted – therefore brining with salt is usually unnecessary. And then there are the trimmings; the stuffing must comply with the laws of kosher (for example no sausage or milk or butter); the traditional green bean casserole must not contain dairy cream of mushroom soup, and the pumpkin pie dessert cannot even be topped with that rich dollop of real whipped cream. Kosher laws prohibit eating dairy after poultry or meat.
The Kosher Turkey Talk Hotline is open at http://www.koshereye.com
KosherEye.com The KosherEye team gathers information, reviews products, seeks out new items and tracks gourmet trends. Our editorial mission is to share the newest in kosher certified foods and related culinary developments and destinations.
Kosher Turkey Talk Partners:
The CKCA, Center for Kosher Culinary Arts is the only kosher culinary school in the U.S. offering both professional and recreational culinary classes. Chef Avram Wiseman is the Dean of Student Affairs and Head Culinary Instructor.
Chef Laura Frankel is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish studies in Chicago. She is the author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley). Frankel is an avid farmer’s market supporter, giving demos and classes all over the country.
For further information contact: Roberta Scher, Lois Held at koshereye@gmail.com
